New recipes

Lasagna with pumpkin

Lasagna with pumpkin


Wash and clean the vegetables, cut the onion brown, we can cut the roots very small like onions, but to save time and be uniform we can grate on a small grater. So put oil and butter in a larger pan, then add the onion, after it takes on a little color add the celery and carrot and wait for the vegetables to soften.

Then add the minced meat and thyme, adding a pinch of salt. Add the wine and let the alcohol evaporate, then add the tomato paste, thyme and soup and continue cooking. If you still need liquid, add the soup, pepper and cover the pan with a lid, leaving it for 15-20 minutes.

During this time, cut the zucchini into rounds and sprinkle it with olive oil and leave it to stand. We start to prepare the béchamel sauce, we put the butter in the pan and we add the amount of flour that has been previously sifted, we cook a little flour after which we add the milk we mix vigorously, being careful not to make lumps we laugh and nutmeg and we add it, salt and pepper with white pepper. With lasagna sheets we can proceed in two ways, they can be boiled but they can also be left in the state they are in because the meat sauce and bechamel will enter the sheets and will give them the right texture. I boiled water with salt and a drop of oil and when it boiled I added the sheets for 1.5-2 minutes maximum, then I took them out and let them remove the excess water a little and I started arranging the preparation. I started with a layer of lasagna, on top of the two sauces, meat, a new row of lasagna, tomato sauce, béchamel, cheese over and I continued until I finished the composition should be a minimum of 3 rows, at the end we will have to have a layer of lasagna over which the sauces and grated cheese come, I also added cedar cheese which gave it a special taste. Bake for 40-50 minutes. After that we check well if it is done, the fire goes out and we wait another 10 minutes for it to temper, after which we can eat with gusto.

BE CAREFUL: when you put the meat, don't put it with all the sauce, drain it, otherwise we would have more liquid and it will have to stay longer in the oven. If you make the dish in a Jena bowl, you can bring the whole bowl to the table and portion it right there in front of the guests.



How to make lasagna with pumpkin slices

If you want to reduce your carbohydrate intake and enjoy a healthy and nutritious meal, replace the lasagna pasta sheets with pumpkin slices, as follows:

Ingredient:
& bull 2 ​​large pumpkins
& bull 1 tablespoon coarse, sea or Hymalaya salt
& bull 1 1/2 teaspoon ground black pepper
& bull 1 green bell pepper, chopped
& bull 1 chopped onion
& bull 2 ​​cans of tomato puree
& bull 3 cloves of garlic, chopped
& bull 2 ​​tablespoons fresh, chopped basil
& bull 1 teaspoon fresh, chopped oregano
& bull 1 beaten egg
& bull 1 can of ricotta cheese, low in fat
& bull 200 g of grated mozzarella
& bull 200 g of grated parmesan

Method of preparation:

Preheat the oven to 170 & ordmC and grease a 22cm x 28cm non-stick pan with oil.

Wash the zucchini, cut off their heads and slice them thinly, lengthwise, with a knife or a vegetable cleaner.

Season the zucchini slices, on both sides, with salt and pepper and place them on a clean plate.

Pour a little olive oil in a large pan and heat over medium heat for 1-2 minutes.

Fry the zucchini slices in olive oil for a few minutes, on both sides, until they turn a copper color and remove them on a clean plate.

Make the tomato sauce. Put olive oil in a large pan and add the garlic, green pepper and chopped onion. Add the tomato puree and let the vegetables simmer over medium heat for 5 minutes. Add basil, oregano, salt and pepper.

Reduce heat to low and simmer for one hour.

Mix the ricotta cheese well with the beaten egg in a bowl.

Take the tomato sauce off the heat and let it cool for half an hour. Then pour it into a blender and pass it until you get a fine and silky consistency.

Assemble the lasagna with zucchini slices, as usual with pasta sheets:
o Spread half of the tomato sauce on the bottom of the oiled pan.
o Add a layer of zucchini strips (use half the amount).
o Spread the ricotta and egg mixture over the zucchini (use half the amount).
o Sprinkle with 100g of grated mozzarella.
o Repeat the above steps, using the remaining amounts of ingredients.
o Sprinkle the Parmesan cheese on top and cover the tray with aluminum foil.

Bake the covered lasagna for 45 minutes.

Remove the aluminum foil after 45 minutes and increase the oven temperature to 180 & ordmC, leaving the lasagna to bake for another 15 minutes.

Let the lasagna cool for 5 minutes, before serving, with a salad of your choice.


Lasagna with pumpkin and seafood


An original lasagna recipe with really good pumpkins and exotic seafood. It's really dietetic.

Ingredient:
4 zucchini mititei
1 hot pepper
400ml tomato paste or Romanian tomato juice
1 onion
2 cloves of garlic
400g seafood mixture
1 pack of fresh lasagna sheets & # 8211 if you can't find fresh you can use the ones in the box
3 tablespoons grated parmesan (I recommend you do not buy ready grated parmesan because it does not taste good)
3 tablespoons breadcrumbs

Peel a squash, grate it and chop finely. Wash the zucchini, clean and cut thin slices lengthwise. Bake the pumpkins greased with a little olive oil on the grill or even in a pan. Season with salt and pepper and set aside.

Peel and chop the onion and garlic and mix in the tomato juice. Preheat the oven to 200 degrees (slightly above average).

In a rectangular tray pour a little tomato juice and then put a layer of lasagna sheets, tomato juice, half of the seafood, zucchini sprinkled with hot peppers, then repeat starting with another layer of leaves. Ideally, put 3 starters of lasagna sheets, 2 layers of seafood and 3 layers of pumpkin and end with a layer of pumpkin.

Mix the Parmesan cheese with the breadcrumbs and sprinkle on top. Bake for about half an hour, until it turns golden.


Pumpkin Lasagna - Recipes

PUMPKIN LASAGNA

We apologize to the Italians.
We know, another lasagna recipe.
But it's "certain." They will agree too
That instead of pasta I go pumpkin.

INGREDIENTS

  • 4 medium zucchini
  • 800 gr. minced chicken breast
  • 2 medium onions, finely chopped
  • 2 grated carrots (touched by the robot)
  • 1 parsley root
  • 1 pc. parsnip
  • 1 pc. celery
  • 1 l tomato juice
  • 50 ml red wine
  • 300 gr grated cheese
  • salt pepper

WORK PLAN pumpkin lasagna

  1. Cut the zucchini lengthwise into half-centimeter slices
  2. Heat the onionadd the meat. When it changes color, add finely chopped vegetables (carrots, celery, parsnips, parsley) Season to taste and add 200 ml of concentrated tomato juice. Leave on the fire until the vegetables are cooked. Add wine and let it evaporate.
  3. Place a layer of sliced ​​pumpkin on the bottom of the tray (greased with a layer of tomato juice). Sprinkle with a layer of tomato juice
  4. Cover with half the hardened meat with vegetables and a third of the cheese
  5. we place the second layer of pumpkin. Cover with tomato juice and with the rest of the hardened meat, plus the second third of the cheese
  6. repeat the procedure: pumpkin, tomato juice, the rest of the cheese
  7. leave for about an hour in the oven heated to 180 degrees
  8. pumpkin lasagna is ready. Good appetite!

Lasagna with pumpkin and chicken & # 8211 an original and extremely delicious dinner!

We present you a recipe for delicious pumpkin lasagna with chicken. Get a very juicy and fragrant hot dish, which will surely please everyone. If you want to enjoy your family with an original dinner, then the recipe below is exactly what you need. You will use pumpkin instead of lasagna sheets, the bolognese sauce is prepared with chicken, and you will replace the bechamel sauce with a fine and creamy cheese sauce.

INGREDIENTS

-350 g minced chicken

-1/2 teaspoon dried thyme

-350 g of skimmed cow's cheese or ricotta

-450 g of tomatoes in their own juice

METHOD OF PREPARATION

1. Prepare the necessary ingredients.

2. Instead of Bolognese sauce, you will use another sauce, prepared from chicken. Fry the minced onion meat and herbs in a pan with hot oil. Fry until the meat begins to brown.

3. Add the tomatoes to your own juice, salt and chopped garlic. Stir. Stir-fry until the sauce thickens.

4. Towards the end, add the spinach and cook until soft. If you use frozen spinach, it must be added earlier. If desired, you can add to the sauce and a little sugar (0.5-1 tablespoon), especially if the tomatoes are too sour.

5. Mix the cottage cheese (or ricotta) with the egg and salt. If desired, you can also add grated lemon peel. If the cheese is too wet, you need to drain it.

6. Wash the pumpkins and cut off their heads. Cut the zucchini into thin slices. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Cover them with another towel and leave them for 15 minutes. Thus, the pumpkins will leave juice and will not be so wet. If desired, you can cut the zucchini into thin slices.

7. Grease a baking tin with tomato sauce and arrange the first layer of zucchini slices. Alternate the zucchini layers with tomato sauce and cheese until you fill the form.

8. Cover the lasagna with the remaining cheese and sprinkle with grated cheese. Cover the form with aluminum foil. Bake the lasagna in the preheated oven at 190 ° C for 30 minutes. If too much juice has accumulated during baking, drain it. Remove the aluminum foil and return the form to the oven for another 15 minutes.


LASAGNA WITH PUMPKIN AND HAM

Have you run out of ideas and don't know what else to cook? You can try lasagna with pumpkin and ham, the perfect dietary option even for children from 2 years.

It is tasty and very easy to prepare.

Without complicated sauces, without many hours of sitting around the stove, we can have a pleasant surprise for our loved ones, and those who follow various diets can try because they will not make big slips from what they set out to do.

Lasagna with pumpkin and ham is a quick summer idea, light and tasty. I like the taste of this lasagna recipe.

I think the most excited will be the children. They have pasta and ham. Maybe they'll turn up their noses at the sight of the vegetables, like mine did, but in the end they won't leave anything on the plate.

For lasagna with pumpkin and ham I did not use béchamel sauce, which will reduce the preparation time. I made a sauce from milk, cream cheese, chopped parsley, salt, pepper and cold nutmeg.

Easier said than done if possible! As it is slightly liquid, the lasagna sheets will cook during baking.

If you don't trust them and you really want to boil them (I've met such people), you'll boil them for a maximum of 1 minute in boiling salted water.

Surely you will not want to have a lasagna with sheets that melt and curl. Even these must be slightly al-dente.

Lasagna with pumpkin and ham will definitely become one of your favorites.

You will also love it for the fact that it has fewer calories compared to the classic one, because it is made quickly, for the good taste of pumpkins in combination with ham and cheese.

I prepared for children (but also for parents) and other lasagna recipes: lasagna with chicken and mushrooms, vegetarian lasagna with vegetables, with spinach and mushrooms, pastitsio & # 8211 a kind of Greek lasagna from macaroni. You can find them all, but also the recipes for béchamel sauce or meat sauce in this link. You will find all the pasta recipes in the oven in this link.

I look forward to hearing your impressions of this lasagna recipe with pumpkin and ham, so I leave below the ingredients and how to prepare it:

INGREDIENT:

140 g lean ham (Prague type)

150 g fresh mozzarella

Prepare the ingredients at hand so that everything goes quickly, then mix the milk with cream cheese, chopped parsley, salt, pepper and nutmeg.

On the bottom of one bowl we put milk with cream cheese, then a layer of 3 lasagna sheets. Cover with finely chopped mozzarella and a little grated cheese, then arrange half the amount of pumpkin. They will be covered with sliced ​​ham (half the amount). Over these we put a little milk with cream cheese.

We continue to arrange in this order and finish with layers of lasagna. These will be smeared with sour cream.

Bake the lasagna with zucchini and ham covered for 20 minutes (if we use foil we must be careful not to stick to the cream), then remove the foil and moisten the top with the liquid on the edge and leave for about 10-15 minutes .

We eat immediately! Good appetite!

If you like the recipe, you can share it, and if you try it, I am waiting for the pictures on your facebook page or at [email protected]

You can also find me on Instagram here.

Simple and delicious recipes I prepared on the channel YouTube. I'm waiting for you there too.


Pumpkin Lasagna - Recipes

LASAGNA FROM PUMPKIN

We apologize to the Italians.
We know, another lasagna recipe.
But it's "certain." They will agree too
That instead of pasta I go pumpkin.

INGREDIENTS

  • 4 medium zucchini
  • 800 gr. minced chicken breast
  • 2 medium onions, finely chopped
  • 2 grated carrots (touched by the robot)
  • 1 parsley root
  • 1 pc. parsnip
  • 1 pc. celery
  • 1 l tomato juice
  • 50 ml red wine
  • 300 gr grated cheese
  • salt pepper

WORK PLAN pumpkin lasagna

  1. Cut the zucchini lengthwise into half-centimeter slices
  2. Heat the onionadd the meat. When it changes color, add finely chopped vegetables (carrots, celery, parsnips, parsley) Season to taste and add 200 ml of concentrated tomato juice. Leave on the fire until the vegetables are cooked. Add wine and let it evaporate.
  3. Place a layer of sliced ​​pumpkin on the bottom of the tray (greased with a layer of tomato juice). Sprinkle with a layer of tomato juice
  4. Cover with half the hardened meat with vegetables and a third of the cheese
  5. we place the second layer of pumpkin. Cover with tomato juice and with the rest of the hardened meat, plus the second third of the cheese
  6. repeat the procedure: pumpkin, tomato juice, the rest of the cheese
  7. leave for about an hour in the oven heated to 180 degrees
  8. pumpkin lasagna is ready. Good appetite!

Creamy lasagna with pumpkin

Have you ever tried pumpkin lasagna? We offer you a fresh spring recipe, which does not take you much time and which will take your loved ones by surprise.

When you are waiting for guests, you are in a crisis of time but also of inspiration, this creamy lasagna with pumpkin will solve all your problems.

It is very easy and quick to make, it will pleasantly impress all your vegetarian friends and it will be ready in less than half an hour.

Ingredients for creamy pumpkin lasagna:

-1 tablespoon of sunflower oil

-700 gr of zucchini, grated large

-2 cloves of garlic, chopped

-350 gr of tomato sauce for pasta.

Method of preparation:

Preheat the oven to 220 degrees Celsius. Boil a pot of water, then cook the lasagna sheets for minutes, until they soften, but do not penetrate completely. Rinse in cold water, then grease with a little sunflower oil so that they do not stick together.

Take a large frying pan, put a tablespoon of sunflower oil and put the finely chopped onion. Cook over medium heat for 3 minutes, then add the zucchini and garlic and continue cooking until the zucchini softens and turns intense green.

Incorporate 2/3 of the amount of ricotta cheese and cheddar cheese, then season to taste. The tomato sauce can be heated for 2 minutes in the microwave until hot. Take a baking tray and build lasagna, starting with a layer of half of the pumpkin mixture, then the lasagna sheets, then the tomato sauce.

Repeat with the remaining ingredients, and spread the rest of the ricotta and cheddar cheese on top. Put in the oven at the top and cook for about 10 minutes or until the pasta softens and the cheese turns golden.


Pumpkin lasagna - for a healthy and comfortable meal

  • Pumpkin Lasagna (Maria Matyiku / Epoch Times) Pumpkin Lasagna

Pumpkin lasagna is a gluten-free alternative, healthy, tasty and light, because by replacing pasta sheets with thin slices of pumpkin, lasagna will have a lower carbohydrate content, without compromising the rich flavors and texture of a traditional lasagna.

Ingredient:

3-4 large pumpkins,
1 small onion,
2 cloves of garlic,
1-2 tablespoons oil,
1 kg of minced beef,
1 teaspoon oregano or thyme,
1/2 teaspoon paprika,
ground coriander powder (optional),
salt and pepper to taste,
700 g of tomato sauce

400 g urda,
100 g parmesan race fin,
175 g mozzarella given on a grater with large holes,
2 eggs,
ground nutmeg powder,
salt and pepper

2-3 small tomatoes for garnish

a bunch of freshly chopped parsley and basil

Preparation:

We start by preparing the pumpkins first. Zucchini can be prepared the day before and kept in the refrigerator between layers of paper, placed in a bowl with a lid. Using this method, lasagna will certainly not be watery.

Cut the zucchini lengthwise into thin slices, then fry on the grill or in a grill pan for one minute on each side to remove excess water and prevent the lagasna from being too watery.

As they are fried, the slices of zucchini are placed in a tray in which a paper towel is previously laid to absorb the excess liquid.

In a large skillet over medium heat, add a tablespoon of oil, finely chopped onion and garlic.

After the onion starts to bottle, add the minced meat. The beef is crushed with a spatula and left until the color changes and no pink parts are visible.

Add the spices: salt, pepper, paprika, ground coriander, oregano or dried thyme.

Pour the tomato sauce, leaving aside about half a cup, then mix well.

Reduce heat and continue to simmer until the liquid drops well and the fat rises to the top. When ready, remove the pan from the heat.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

In a medium bowl, prepare the urda mixture. Drain the whey, then gently crush it with a fork to remove any lumps. Add the grated Parmesan cheese, a little marinated nutmeg, salt, pepper and eggs one at a time. Mix everything until the contents are homogeneous, then set aside.

Everything is now ready for the lasagna assembly.

In a heat-resistant tray prepared for lasagna, first spread half a cup of tomato sauce in a thin layer to avoid sticking the food to the bottom of the bowl.

Place the first layer of pumpkin slices, lightly overlapping them.

Half of the meat sauce with tomatoes is spread over the pumpkin.

Spread evenly over the first half of the urda mixture.

Sprinkle about half a cup of grated mozzarella and about a third of the mixture of chopped parsley and basil.

Place the second row of zucchini slices, then press lightly to compact the contents and eliminate any air gaps.

Repeat the layers of meat, urda, mozzarella once more, then finishing with a layer of pumpkin.

Put a few round slices of tomatoes on top, then sprinkle about 1/4 cup of mozzarella, chopped parsley and basil

Bake the lasagna for 40-45 minutes.

Remove from the oven and set aside for about 10-15 minutes to cool slightly, then garnish with whole basil leaves and is ready to serve. We wish you good luck!


Pumpkin lasagna - for a healthy and comfortable meal

  • Pumpkin Lasagna (Maria Matyiku / Epoch Times) Pumpkin Lasagna

Pumpkin lasagna is a gluten-free alternative, healthy, tasty and light, because by replacing pasta sheets with thin slices of pumpkin, lasagna will have a lower carbohydrate content, without compromising the rich flavors and texture of a traditional lasagna.

Ingredient:

3-4 large pumpkins,
1 small onion,
2 cloves of garlic,
1-2 tablespoons oil,
1 kg of minced beef,
1 teaspoon oregano or thyme,
1/2 teaspoon paprika,
ground coriander powder (optional),
salt and pepper to taste,
700 g of tomato sauce

400 g urda,
100 g parmesan race fin,
175 g mozzarella given on a grater with large holes,
2 eggs,
ground nutmeg powder,
salt and pepper

2-3 small tomatoes for garnish

a bunch of freshly chopped parsley and basil

Preparation:

We start by preparing the pumpkins first. Zucchini can be prepared the day before and kept in the refrigerator between layers of paper, placed in a bowl with a lid. Using this method, lasagna will certainly not be watery.

Cut the zucchini lengthwise into thin slices, then fry on the grill or in a grill pan for one minute on each side to remove excess water and prevent the lagasna from being too watery.

As they are fried, the slices of zucchini are placed in a tray in which a paper towel is previously laid to absorb the excess liquid.

In a large skillet over medium heat, add a tablespoon of oil, finely chopped onion and garlic.

After the onion starts to bottle, add the minced meat. The beef is crushed with a spatula and left until the color changes and no pink parts are visible.

Add the spices: salt, pepper, paprika, ground coriander, oregano or dried thyme.

Pour the tomato sauce, leaving aside about half a cup, then mix well.

Reduce heat and continue to simmer until the liquid drops well and the fat rises to the top. When ready, remove the pan from the heat.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

In a medium bowl, prepare the urda mixture. Drain the whey, then gently crush it with a fork to remove any lumps. Add the grated Parmesan cheese, a little marinated nutmeg, salt, pepper and eggs one at a time. Mix everything until the contents are homogeneous, then set aside.

Everything is now ready for the lasagna assembly.

In a heat-resistant tray prepared for lasagna, first spread half a cup of tomato sauce in a thin layer to avoid sticking the food to the bottom of the bowl.

Place the first layer of pumpkin slices, lightly overlapping them.

Half of the meat sauce with tomatoes is spread over the pumpkin.

Spread evenly over the first half of the urda mixture.

Sprinkle about half a cup of grated mozzarella and about a third of the mixture of chopped parsley and basil.

Place the second row of zucchini slices, then press lightly to compact the contents and eliminate any air gaps.

Repeat the layers of meat, urda, mozzarella once more, then finishing with a layer of pumpkin.

Put a few round slices of tomatoes on top, then sprinkle about 1/4 cup of mozzarella, chopped parsley and basil

Bake the lasagna for 40-45 minutes.

Remove from the oven and set aside for about 10-15 minutes to cool slightly, then garnish with whole basil leaves and is ready to serve. We wish you good luck!


Ingredients for the lasagna recipe

  • 200-300 g sheets for lasagna
  • 200 g mozzarella
  • 150 g cheese / parmesan
  • White sauce:
  • 60 g flour
  • 100 g butter
  • 500 ml of milk
  • & frac12 teaspoon nutmeg
  • Meat sauce:
  • 900 g minced beef / pork / mixture
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried and ground sage
  • 4 cloves of garlic
  • 50 ml olive oil
  • 800 ml tomato paste
  • 1 l chicken soup
  • Salt, pepper to taste

How to prepare lasagna recipe

The first time the meat sauce is prepared because it takes longer and in the meantime we can prepare the rest of the ingredients.

The minced meat is mixed with the spices (salt, pepper, rosemary and sage) and with the crushed garlic. In a large frying pan, cook the meat, over medium heat, in the 50 ml of oil until it is completely browned. Stir occasionally to cook evenly.

Drain the excess liquid and transfer the meat to a large pot of at least 2.5 liters. Add tomato paste and chicken soup, mix well and bring to a boil.

It is good to use a pot as large as possible even if the content will only reach half of it because the sauce will splash while it is boiling, and the pot should not be covered.

Leave it to boil for 1-2 hours, over medium heat, until the liquid drops. It must be mixed about every 5 minutes to stick to the bottom of the pot. Towards the end, add salt and pepper to taste.

Meanwhile we will prepare the white sauce (beschamel). It is very simple: the butter (100g) is put in a small pot and melted over medium heat. Add the flour and mix until they are no longer lumpy. The milk is added in turn and mixed well with a whisk until smooth.

Boil stirring constantly until it reaches a creamy consistency and has a light cream color. Turn off the heat and add half a teaspoon of nutmeg, stirring well until smooth. Set aside until the meat is ready.

To prepare lasagna we will need a large bowl for the oven. The size is not a standard one, because lasagna can be longer or taller depending on your preferences. The only necessary conditions are the existence of at least 2 layers of noodles and of course, the meat sauce and the white sauce.

We will put a layer of meat on the bottom of the dish for the first time. We will cover it with a layer of lasagna sheets, then another layer of meat, a generous start of white sauce, grated cheese and leaves again. We will repeat this procedure until we run out of meat sauce. Over the last sheets we will put only white sauce, grated or diced mozzarella and plenty of cheese.

Lasagna recipe tips

The sheets must not overlap and must not be boiled beforehand. They will absorb from the liquid of the meat sauce and the white sauce and will soften.

The consistency (thickness) of the meat layer will dictate the number of lasagna sheets needed. If you want more sheets, put it in a thinner layer, and if you want fewer sheets and more meat, put it in a thicker layer.

Quick and tasty lasagna recipe & ndash

After the lasagna is assembled, cover it with aluminum foil and put it in the preheated oven at 200 degrees Celsius for 45 minutes. Remove the foil and leave it for another 10-15 minutes.

Lasagna if served hot.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.


Video: Roasted Pumpkin and Spinach Vegetarian Lasagne made with Fresh Pasta